Yam Fufu
by Marcus Samuelsson on Jan 14, 2020
Yam fufu is a staple food common in many countries in West Africa, often made in the traditional method of using a mortar. This recipe comes from Michelle Kavachi Ukegbu — featured in the Houston episode of No Passport Required.
- Course
- Side Dish
Tags
Ingredients
- 2 large yam tuber
- 4 cups cold water
Instructions
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Use a knife or peeler to peel the yam tuber.
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Cut each tuber into 5 or 6 pieces, then split each piece in the middle part.
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Wash the yam pieces thoroughly and place into pot.
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Add 4 cups of cold water to cover yam pieces.
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Bring water to boil over high heat, use fork to gage if yam pieces are soft enough to be mashed or until you notice a cloudy look on yam pieces.
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Remove yam pieces from pot and place into a bowl.
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Reserve some of the yam water to use for processor/ blender.
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Place yam pieces into a bowl to cool down.
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Mash yam pieces with a fork or potato masher.
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Use a spoon and scoop mashed yam pieces into blender or processor.
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Add yam water into a blender or processor.
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Use pulse speed to remove any lumps – avoid puree mixture, use low speed setting.
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Once mixture has an elastic texture remove from blender and serve.
